Veal escalopes with herbs recipe

Veal escalopes with herbs recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

In this light summery dish, ultra-thin and tender veal escalopes are in and out of the pan in less than 5 minutes, after which the pan is quickly deglazed with wine to make a sauce and fresh herbs are added to pep up the flavour. New potatoes and spinach are excellent accompaniments.

93 people made this

IngredientsServes: 4

  • 900g (2 lb) baby new potatoes, scrubbed
  • 4 veal escalopes, about 140g (5 oz) each, beaten to 5 mm (¼ in) thickness
  • 2 tbsp plain flour
  • 1 tbsp extra virgin olive oil
  • 2 tsp unsalted butter
  • 400g (14 oz) baby leaf spinach
  • grated zest and juice of 1 lemon
  • 75ml (2½ fl oz) dry white wine
  • 4 tbsp chopped mixed fresh herbs, such as parsley, chervil, chives and tarragon
  • salt and pepper
  • lemon wedges, to serve

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. First cook the potatoes. Place them in a large saucepan of boiling water and boil for 15 minutes or until tender.
  2. Meanwhile, pat the escalopes dry with kitchen paper. Season the flour with a little salt and pepper, then toss the escalopes in the flour to coat them lightly and evenly all over. Shake off any excess flour.
  3. Heat half of the oil in a large non-stick frying pan over a moderate heat. Add half of the butter and heat until it starts to foam, then add the escalopes. Fry for 2–3 minutes on each side or until the juices run clear and not pink when the meat is pierced with a skewer or fork. You may need to cook the meat in 2 batches. Remove the escalopes from the pan with a draining spoon, place on a warmed serving dish and keep hot.
  4. Drain the potatoes in a colander. Add the remaining 1 tbsp oil to the hot saucepan in which you cooked the potatoes and set over a low heat. Add the potatoes and toss gently until they are coated with oil. Add the spinach to the pan in 4 batches, gently tossing and stirring so that it wilts in the heat from the potatoes. Add the lemon juice, and season with salt and pepper to taste. Stir gently to mix. Cover and keep warm while you make the sauce.
  5. Return the frying pan to the heat and add the wine. Increase the heat so the liquid bubbles, then stir vigorously to dislodge any bits of sediment in the pan. Boil for 1 minute or until reduced and syrupy, then season lightly. Remove the pan from the heat and add the rest of the butter. Stir until it has melted.
  6. Scatter the mixed herbs over the escalopes, then drizzle with the wine sauce. Sprinkle the lemon zest over the potatoes and spinach. Serve the vegetables alongside the escalopes, with lemon wedges for squeezing.

Plus points

* This dish is especially rich in B vitamins. There is B6 in the veal and the new potatoes, B3 and B12 in the veal. The veal, spinach and new potatoes together provide an excellent source of folate. * New potatoes in their skins and lemon juice are both good sources of vitamin C, which helps to provide resistance to infection from the common cold.

Some more ideas

Lean pork or turkey escalopes, beaten thin, can be cooked in the same way. Remove them from the pan and keep hot. Add 2 seeded and thinly sliced green peppers and 250 g (8½ oz) sliced button mushrooms to the juices in the pan. Stir and toss over a high heat for 2 minutes, then add 1 crushed garlic clove and the white wine. Cook until the liquid is reduced and syrupy. Season with salt and pepper to taste. Pour the wine sauce over the escalopes (omit the mixed herbs) and serve with boiled new potatoes in their skins. * Replace the spinach with 250 g (8½ oz) thinly sliced okra. Cook the potatoes, then drain. Heat the oil in the hot pan, add the okra and lemon juice and cook, stirring frequently, for 4 minutes. Add the potatoes, season with salt and pepper to taste and toss gently over a low heat until combined. Sprinkle with the lemon zest before serving.

Each serving provides

Excellent source of folate, niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin E, zinc. Good source of calcium, iron, selenium, vitamin B2.

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Veal Milanese

There is a little trattoria that Michael and I go to in Waterloo called La Barca and whenever I go, I always have this dish, served with a portion of Spaghetti with Ragù.

I absolutely love this combination with the veal drenched in lemon juice. Otherwise, sautéed potatoes and a green salad which includes rocket would be good.

This recipe is from The Delia Collection: Italian. Serves 6

Veal Escalope with Creamy Garlic Mushrooms

As the meat lovers amongst us will attest, veal is a delicious delicacy that is known and loved for its delicate taste. One of the best ways to get the most out of veal’s delicate flavor profile is to try it in an escalope format.

We’ve put together this creamy, indulgent recipe so that you can enjoy veal in a whole new way. If you’d like to add some starch to the plate, consider serving a few roast potatoes on the side.


  • 6 Veal escalopes (around 100 – 125g)
  • 4 tbsp olive oil
  • 2 tsp butter
  • Salt
  • Freshly ground pepper
  • 500g button mushrooms (quartered)
  • 1 garlic clove (crushed)
  • 4 tbsp grain mustard
  • 10 tbsp clotted cream
  • 4 tbsp fresh chives (chopped)
  • Fresh herbs for garnishing



  1. Season the veal with salt and pepper. Remember that there’s no need to pound the veal as an escalope has already been flattened.
  2. Over a medium heat, add 2tbsp of olive oil and half of the butter into the skillet. Once the oil has heated, place half of your escalopes in the skillet and cook for 40 seconds or until the edges turn a golden-brown colour.
  3. Once a golden-brown colour has been achieved, turn the meat over and cook for a further 40 seconds.
  4. Remove the escalopes from the skillet and transfer them to a plate. Cover the plate loosely with foil to ensure the veal stays warm & continues to cook.
  5. Repeat steps 2 and 3 with the remaining escalopes.
  6. Now that your veal escalopes have been cooked and are warming, it’s time to start on your creamy garlic mushrooms.
  7. Heat the remaining oil and butter in your frying pan. Add your mushrooms and garlic & proceed to fry gently. Fry for 4 to 5 minutes or until the mushrooms have browned.
  8. Once your mushrooms have browned, stir in your cream and mustard. Season to taste using salt and freshly ground pepper.
  9. After 2 to 3 minutes of cooking, add your chives to the frying pan and stir gently.
  10. Once your creamy mushrooms are ready, spoon the mixture onto your serving plates and place the veal escalopes on top of the sauce.
  11. Garnish with fresh herbs of your choice, serve and enjoy.

And there you have it! A simple recipe to serve a stunning piece of meat well. Veal is an exceptionally delicate meat and pairing it with creamy garlic mushrooms helps to elevate this dish into something more indulgent & luxurious.

What is your favourite way to enjoy veal? Are you an escalope fan, or more of a chops kind of person? Feel free to share your thoughts with us in the comments section below.

First cut each veal escalope into 3 pieces, then lay them out on a chopping board with a large piece of clingfilm on top and gently bang the meat out using a rolling pin.

It needs to be about 1/8-¼ inch (3-5 mm) thick – but be fairly gentle with the rolling pin so as not to break the meat. When it is ready, coat each piece with seasoned flour, shaking off any excess.

Now, when you are ready to fry the veal, place the frying pan over a high heat and add the olive oil and butter to the pan. When the butter is foaming, add the escalope pieces and fry them on each side for 1½ minutes. When you have done this, add the Marsala and balsamic vinegar. Let this bubble away for about 3 minutes, or until the sauce is syrupy and glossy.

Serve on warm plates with the sauce spooned over.

A good accompaniment would be cubes of potato tossed in oil and rosemary and baked crisp in a hot oven, along with a mixed-leaf green salad.

  • 1 to 1 1/4 pound thin veal scallops
  • 2 tablespoons flour
  • Dash salt
  • Dash pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 6 to 8 ounces mushrooms (sliced)
  • 1 clove garlic (minced)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh rosemary (chopped, or about 1/2 teaspoon dried rosemary
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons dry white wine

Heat olive oil and 2 tablespoons of the butter in a skillet over medium heat.

Sprinkle veal with salt and pepper dust lightly with flour.

Sauté veal quickly, turning once. Remove veal from pan when browned.

Add remaining 1 tablespoon butter sauté mushrooms until tender and browned.

Add the veal back to the pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat cover skillet and simmer for about 3 to 4 minutes.

Arrange veal on a platter spoon mushrooms and pan drippings over the veal.

Pat the veal dry with paper towels and sprinkle it lightly with the salt.

Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.

Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan—about 2 minutes.

Turn the cutlets and cook them until they're cooked through and browned on the second side—about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.

Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.

Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.

Whisk together and cook until the wine is reduced by at least half, about 2 minutes.

Add the lemon juice and stir to combine.

Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.

Return all of the veal to the pan to coat it in the sauce.

Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.

How to Store

  • Refrigerate leftover cutlets and sauce in an airtight container for up to 3 days.
  • To reheat the veal scallopini, place it in a baking dish and cover with foil. Bake in a preheated 300 F oven for about 15 minutes, or until hot.
  • If your veal cutlets are thick, pound them to a 1/8-inch thickness.
  • If you don't eat veal for animal welfare reasons, know that there is an alternative kind of veal on the market. The difference is that the veal comes from the calves culled from the herd, not calves raised virtually motionless in pens. You may find it labeled as "red veal," or with the Italian word "vitello." The meat isn't milky white but instead is a pale red color.

Recipe Variations

  • With Mushrooms: Sauté about 4 to 6 ounces of mushrooms in oil or butter before preparing the veal. Cook the veal as directed add the sautéed veal to the skillet just before serving.
  • Omit the arugula and serve the veal with garlic spaghetti or buttered herb pasta.
  • For alcohol-free veal scallopini, replace the white wine with unsalted chicken stock.

What's the Difference Between Scallopini and Piccata?

Scallopini is the name for a thin slice of meat, usually chicken or veal. When dredged in flour and pan-fried, it is called scaloppine. One type of scallopini dish is piccata, which includes a pan sauce of lemon, capers, white wine or sherry, and butter. The dish is often referred to as piccata and scallopini interchangeably.

Does Veal Need to Be Fully Cooked?

Veal can be cooked much like beef, from rare to well-done, and can actually become tough when overcooked. Rare is about 145 F, medium 160 F, and 170 F is well-done. The USDA recommends cooking veal to an internal temperature of 160 F for safe consumption. Veal cutlets are cut so thin that they cook through in just a few minutes.

Related Video

Very good and fast. Did use baby bella mushrooms only. Served with butter & truffle oil & sage egg noodles. Sauce did cover all veal and noodles adequately.

This was pretty good -- in fact, Iɽ give it 3-1/2 forks if I could. It wasn't difficult to make, but I could see where it could get time consuming if the recipe was to be doubled or tripled. I would have liked a little more crust on the veal. Perhaps I need to have the heat higher? I cooked it on medium-high, as suggested by the recipe. I also wished there had been a bit more sauce. I served some buttered noodles on the side, and it would have been nice to have the sauce stretch to cover those as well. Overall, this was pretty good though.

Made this as a special anniversary dinner for boyfriend and me, and it was a hit! I used pork instead of veal because I'm broke, but the sauce is amazing. AMAZING. A little more intensive than I'm used to, but so worth it for something special!

Maybe I didn't make this recipe correctly but it really wasn't very impressive. Too much work for the mediocre results. Too many mushrooms, the shitakes were a waste - I recommend white button mushrooms only. This recipe really does take a long time to make. More than an hour. I suggest trying a veal piccata dish from Food Network instead. Faster, simpler, tastier.

Delicious. My husband loved it. I don't think I would say it is easy, since there is much slicing and dicing and cooking things separately. It needs attention and can't be just left to cook. I added a bit of butter to brown the veal as some others have said. I also replaced the cream with sour cream and it was very smooth and light. Will definitely make again.

Man, was this recipe good! I did not change a thing. I felt like I was eating at an upscale restaurant. My only issue was the overall time to prepare and cook the dish, as I tripled the recipe to feed my family of six. Thus, the prep work, liquid reductions, etc., increased the total time to about 90 minutes. However, it was well worth it. A definite keeper

I was looking for a simple, different veal recipe and saw this one. The mushroom sauce sounds like the Mushroom Paprika on this website so I am eager to try it tonight. The only thing I will do differently is to use finely grated pecorino-romano cheese (we do low carb). The tang of the cheese would probably compliment the heavy cream mellowness. I'll let you know how the cheese works out. P.S. Try the Mushroom Paprika!!

Easy and exceptionally good! My husband, who does not like mushrooms, raved about this dish. Had enough sauce to serve over angel hair pasta. My only change was adding some butter when cooking the veal so it browned.

It was just OK. After reading all the reviews I guess I expected much more.

Wow! You don't need to change a thing! We used the veal scallops but are going to try with chicken tonight.

Used regular onions, white button mushrooms only (1/2 pound), and chicken scallopini instead of veal. Wonderful flavors! Company worthy!

Made this last night and it was great! Took longer to prepare then I expected (about 1 1/2 hours) but this was well worth the time it took to prepare. I used chicken breast instead of veal and that worked fine. I plan to make this dish over and over.

I made this for valentines and it was a great hit. The cream curdled a tiny bit when I put it in but it still tasted great and was pretty easy to pull together for a novice. I served with egg noodles.

Although my "gravy" turned out rather thick, the flavors were terrific.

This recipe is absolutly perfect! I increased the amount of veal to about a pound and a half, and doubled the sauce.This recipe will become a staple in our home.

I was looking for an easy veal recipe and this one was great! Unfortunately, I couldn't get veal the day I was going to make this, so I substituted thin sliced pork tenderloin. Served it with the sauce, over egg noodles. Fantastic! This one gets a spot in my permanent recipe box!

To mysonvaughn: Oh, PLEASE. Don't use this website as a platform for your political views. I haven't made the recipe, but I am giving it 4 forks just to balance your unhelpful and unnecessary review.

i needed a quick, easy but delicious and elegant meal and this was IT! Our dinner guests raved. Thanks for the great recipe.

I used Herbs de Provence instead of dried sage with excellent results. I had some leftover portobello mushrooms which I used in place of white mushrooms. A very easy dish suitable for company.

I used chicken and only white mushrooms tossed in the juice of half a lemon. I reduced the wine by about a half and omitted the broth. Also we use KETO crumbs instead of flour. I found more olive oil was needed. We doubled the meat to 1 pound and doubled cream, mushrooms, shallots, garlic but not the wine. Excellent and easy to make.

I trebled the sauce and tossed cookd pasta through it as an alternative, fresh fried sage leaves at the end add a touch of class!

This was fantastic! The sauce was perfect with the veal but could easily be used with chicken or pork.

This was incredible. Easy to make for week night dinner. My husband raved about it. Will definitely make again.

This is a very good dish. I did not have much sauce though in the end. Would double up on it next time as I enjoy more sauce. Husband thought it was great. Will definitely make it again. Veal was great but don't forget that you only cook it as long as the recipe says otherwise it will be tough. I had a mixture of different mushrooms which was very flavourful. I put the veal and mushroom sauce on a platter and then topped it with freshly grated parmesan cheese. Decadent! Great!

This was a fabulous recipe--even my demanding girlfriend, who isn't that keen on veal, loved it. Shitake mushrooms do make a big difference. Fresh herbs, too. This is one of the best recipes I've found on Epicurious.

Rahmschnitzel (Veal Escalopes with Cream)

In a shallow dish place the escalopes and pour over the lemon juice.

Set aside and marinate for 30 minutes, basting occasionally.

Remove the veal from the marinade and dry them on paper towels.

Season flour with salt, pepper and paprika.

Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess.

In a large frying pan, melt 3 tablespoons of the butter over moderate heat.

When the foam subsides, place the escalopes in the pan.

Fry them for 3 -4 minutes on each side or until they are lightly and evenly browned.

Pour in the white wine and bring to the boil.

Cook for a further 2 minutes, stirring constantly.

With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish.

Set the dish aside and keep warm while you make the sauce.

Add the remaining butter to the pan and melt it over moderate heat.

When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix.

Cook the mixture for 3 minutes or until the mushrooms are tender.

Remove from the heat and stir in the cream.

Pour the sauce over the escalopes and serve at once.

Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.

Ingredients are very simple in this dish, all you need is 800 g of pork loin or 8 pieces (2 for each person). It is all depending on your appetite, but i promise you, once you try them you will be begging for more…

150 g of Breadcrumbs, you can also use Panko breadcrumbs which will give your bigger volume and more crispy texture. You will need some milk to soften the meat and veg oil to fry it with.

What makes breadcrumbs aromatic?

Super easy -all this amazing herbs for an ultimate flavour party: fennel seeds, sweet paprika, thyme, oregano, chopped parsley, garlic with some seasoning to taste. I find this flavours compliment the meat and do not over power, even for the fussy eaters are pleasantly surprised!

Saltimbocca alla Romana: they are just as famous as carbonara. Their origin isn’t as certain as the name might suggest: although it has become a classic of the roman cooking tradition, some say it has its origins in Brescia, a beautiful city set between the lakes Garda and Iseo.

Mr Artusi, in his book, starts the recipe saying:

“I have eaten them in Rome, at Le Venete trattoria, therefore I shall accurately describe them […]”

So we know for sure that by the end of the 19th century, the dish was made in one of the historical restaurants in Rome. Soon, it became part of the roman heritage.

Old tricks, modern hints and a personal touch

The recipe is very short: after all, as you will see, it is very simple. and because of its colloquial style, it is not clear when Artusi wants us to season the meat. I suggest to season it after cooking, or at least as soon as the meat gets sealed by the hot butter: if added on the raw meat, the salt would extract the water from the veal making it hard and gristly.

For tenderizing the cutlets, which should be “half a finger thick” , he suggests to wet them with water first: this would avoid the bashed broken tissue to adhere to the meat hummer. Although if not dried properly, the addition of water to the hot butter would not seal the meat immediately, and the veal would harden. Putting the meat in-between a cooking paper sheet would do the work.

Finally, I would add a slightly tangy note to the dish deglazing the pan’s bottom with 2 tbs of red wine vinegar, which will help to “clean the palate” from the fats. Mr Artusi doesn’t say anything about it, so it’s just a personal interpretation or the recipe.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

*Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Watch the video: Rindschnitzel braun gedünstet aus Alfs Kombüse (June 2022).


  1. Hadwyn

    This to you science.

  2. Smetheleah

    Exciting. Offset! and niipet!

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